Ingredients for Summer Soup
Hambone and some diced ham
5 lbs of diced potatoes
3 medium onions chopped
1 tsp of peppercorns
1 teaspoon of star anise
1 teaspoon of cloves
1 Cinnamon stick
2 Bay leaves
1 Tbsp of vinegar of your choice
1 bunch of dill
1 bunch of beets with the stems and leaves attached
2 Tbsp salt
1 tsp Pumpkin pie spice
1/2 tsp garlic (more if you like more)
1L (33.8oz) carton of buttermilk
splash of 10% half and half cream
Directions:
I start with the ham bone *you could use spare ribs or other bones with a bit of meat to create the bone broth) in my 7.2qt soup pot along with water to fill about halfway.
Then add the vinegar, one of the diced onions and the spices and let it get to a boil then turn down to simmer for at least 12 hrs and bring out the rich nutrients in the bones and enhance the flavors.
I usually do this either the day before or grab some from already made and stored in the freezer.
Once the broth is done then add the diced potatoes and the remaining 2 onions making sure they're covered with liquid and bring to a boil to cook them until almost done.
During the remaining 10min of cooking the potatoes add in the chopped up dill and beet leaves and stems (place the beets aside for another use) and the buttermilk and allow to finish cooking.
Serve into a bowl, add a splash of 10% half and half cream and enjoy!
We hope you enjoy this Summer Soup Recipe.
Contributed by one of our YouTube Subscribers, Mariposa.
